Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare the Cake Batter:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Fold in the chopped toasted pecans.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, 1 cup at a time, and beat until light and fluffy.
- Stir in the vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until the desired consistency is reached.
- Assemble the Cake:
- Once the cake layers are completely cool, place the first layer on a serving plate and spread a generous amount of cream cheese frosting on top.
- Add the second layer and repeat with frosting. Finally, place the third layer on top and frost the entire cake.
- Garnish with additional toasted pecans on top.
- Serve:
- Refrigerate for about 30 minutes to let the frosting set before slicing.
- Serve and enjoy your decadent Butter Pecan Cake!
This cake is a perfect balance of sweet, nutty, and creamy flavors that will surely impress your guests!
ENJOY!
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